Optimización de trufas con cúrcuma, canela y jengibre mediante diseño de mezclas
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https://doi.org/10.29057/icea.v14iEspecial.16536Palabras clave:
Dulzor, pungencia, aroma, preferencia, sensorialResumen
La demanda de dulces más saludables impulsa la incorporación de especias bioactivas al chocolate sin afectar su aceptación. Este estudio optimizó trufas con cúrcuma, canela y jengibre mediante un diseño de mezcla simplex-lattice con modelo cúbico especial. Las formulaciones se evaluaron sensorialmente y los datos se ajustaron por mínimos cuadrados ordinarios (OLS), verificando el modelo con ANOVA, R², RMSE y residuos. Se aplicó optimización numérica con el método de Nelder-Mead. El modelo mostró buen ajuste: la interacción cúrcuma-jengibre fue positiva y canela-jengibre negativa, siendo la canela la de mayor aceptación. El óptimo práctico correspondió a cúrcuma ≈0,22, canela ≈0,58 y jengibre ≈0,20, equilibrando dulzor, notas terrosas y picor.
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Derechos de autor 2026 Francisco Javier Chapol-Flores, Jesús Guadalupe Pérez-Flores, Laura García-Curiel, Emmanuel Pérez-Escalante, Israel Oswaldo Ocampo-Salinas, Gabriela Sánchez-Olguín, Alexis Ayala-Niño
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